GOST 29053-91

ГОСТ 29053-91

Powdered red pepper

Пряности. Перец красный молотый

Status: Effective

This standard applies to the spice - ground red, which represents the dried fruits of the annual plant Capsicum annuum L. (from the family of nightshade), used in the manufacture of various food products. OKP codes are given in the appendix. The requirements of this standard are mandatory.

Настоящий стандарт распространяется на пряность - прец красный молотый, представляющую собой высушенные плоды однолетнего растения Capsicum annuum L. (из семейства пасленовых), применяемую при изготовлении различных продуктов питания. Коды ОКП приведены в приложении. Требования настоящего стандарта являютяся обязательными

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Format: Electronic (pdf/doc)
Page Count: 6

Approved: Gosstandart of Russia, 6/27/1991

SKU: RUSS16483

Price: $91.14

English keywords: seasoning; spices;

National keywords: пища; пряности;


The Product is Contained in the Following Classifiers:

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.7 Tea industry products, food concentrates and enzymes »

ISO classifier » 67 PRODUCTION OF FOOD » 67.220 Spices and seasonings. Nutritional supplements » 67.220.10 Spices and seasonings »

National standards » 67 PRODUCTION OF FOOD » 67.220 Spices and seasonings. Nutritional supplements » 67.220.10 Spices and seasonings »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N5 Fruit and vegetable products » N55 Sauces. Spices. Seasonings »


The Document References:

GOST 14260-89: Fruits of pepper. Specifications

GOST 26929-94: Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements

GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic

GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead

GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium

GOST 28750-90: Spices. Packing, marking, transportation and storage

GOST 28875-90: Spices. Acceptance and methods of analysis

The Document is Referenced By:

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GOST 16978-99: Canned fish in tomato souse. Specifications

GOST 17472-2013: Canned foods. Cabbage or pepper, stuffed with meat and rice. Specifications

GOST 17649-2014: Preserves. Beans or peas with bacon or pork fat in a tomato sauce. General specifications

GOST 18222-2015: Sardine, sardinella and sardinops spiced-salted. Specifications

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GOST 18316-95: First course lunch dishes

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GOST 34185-2017: Preserved food from small intact fish in sauce, pouring or oil. Technical conditions

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GOST 34421-2018: Canned rapa whelk and whelk. Specifications

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GOST 7447-97: Hot-smoked fish. Specifications

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GOST R 50847-96: Dry food concentrates of instant first and second dishes. Specifications

GOST R 50903-96: Canned food. Vegetable sauces. Specifications

GOST R 51926-2002: Canned food. Vegetable paste. Specifications

GOST R 52196-2003: Cooked sausage items. Specifications

GOST R 52196-2017: Cooked meat sausage products. Specifications

GOST R 52378-2005: Instant (noodle) macaroni products. General specifications

GOST R 52462-2005: Products bakery from wheat flour. General specifications

GOST R 52697-2006: Frozen and cooled prepared baking mixes. General specifications

GOST R 52811-2007: Fried bread products. General specifications

GOST R 52961-2008: Bakery products from rye flour and rye-and-wheat flour. General specifications

GOST R 52970-2008: Butter with flavouring components. Specifications

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GOST R 54679-2011: Canned beans. Specifications

GOST R 55333-2012: Canned meat and vegetables. Specifications

GOST R 55485-2013: Fat products. Specifications

GOST R 55791-2013: Smoked and jerked products of chicken broilers meat. Specifications

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GOST R 56630-2015: Bakery products from rye bakery flour and rye bakery-and-wheat bakery flour. General specifications

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PR 50.3.004-96: Rules for the certification of food products and food raw materials

ST RK 1334-2005: Smoked sausages. Technical conditions

ST RK 296-97: Patties with meat and liver stuffing. Technical conditions

ST RK 715-95: Processed cheeses. Specification. In substitution of RST KazSSR 715-81, TU 11.01.01.82-89, TU 11.01.825-89, TU 49 354-76, TU 49 889-85, TU 49 580-85, TU 49 1069-85, TU 49 962-81, TU 10 KazSSR 11.162-90, TU 49 KazSSR 89-81, TU 49 KazSSR 104-85

ST RK 975-94: Cooked meat products. Technical conditions

STB 126-2011: Cooked sausages. General technical conditions

STB 196-2012: Half-smoked sausage products. General technical conditions. General technical conditions

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STB 2190-2017: Soft cheeses. General technical conditions

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STB 971-2013: Liver sausages. General technical conditions

GOST 16676-2019: Canned fish. Ear and soups. Technical conditions

GOST 16978-2019: Canned fish in tomato sauce. Technical conditions

GOST 23670-2019: Cooked meat sausages. Technical specifications

Resolution 21: Rules for the certification of food products and food raw materials

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